6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds chicken thighs or legs (or both combined)
8 ounces baby bella mushrooms
All-purpose flour
Unsalted butter
Homemade chicken stock
Chardonay White wine
Heavy whipping cream
Seasonings
Yellow onion
Celery
Green bell pepper
Garlic
Fresh parsley
Fresh thyme
Bay leaves
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Chef Paul’s vegetable magic
Cayenne pepper
Dried oregano (Optional)
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 2 to 3 ribs celery, and half of a green bell pepper. Press 2 cloves garlic with a garlic press. Chop 0.5 ounces of fresh parsley until minced. Remove leaves off the stem of fresh thyme. You should have 1 teaspoon thyme leaves. Chop 1 teaspoon thyme leaves until minced. Make sure you rinse off your celery, green bell pepper, fresh parsley and fresh thyme off with cold water before chopping.
Mushrooms
Step 2- Rinse off mushrooms off with cold water. Pat each mushroom dry with napkins. Slice each mushroom into thin slices with a knife and set aside.
Chicken thighs
Step 3- Trim off any excess skin and fat off of 3 pounds of chicken thighs, or legs. Rinse the chicken pieces off with cold water and place them into a medium-sized bowl.
Step 4- Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 teaspoons Tony Chachere’s creole seasoning, and 2 teaspoons chef Paul’s poultry magic onto the chicken pieces. Coat the seasonings onto the chicken pieces with your hands. Cover the bowl with a lid. Let chicken marinate in the fridge for 2 to 4 hours or overnight.
Searing the chicken thighs
Preheat fire to medium heat.
Step 5- Spread a small amount of unsalted butter into a heated saucepan. Add the chicken thighs and let sear for 4 minutes on each side. Transfer the chicken pieces onto a serving dish and set aside.
Searing the mushrooms and seasonings
Step 6- In the same saucepan you seared your chicken thighs in, add 1 and 1/2 cups chopped yellow onion, 2/3 cup chopped celery and 2/3 cup chopped green bell pepper. Stir all ingredients together. Let sauté for 5 minutes stirring occasionally. Add your sliced mushrooms and stir. Let sauté for 5 minutes. Once done turn your fire off and set aside.
Making the sauce
Preheat fire to medium heat.
Step 7- Add 5 tablespoons unsalted butter and 1/3 cup all-purpose flour into a 4-quart heated saucepan. Stir continuously for 30 seconds to 1 minute. Add 2 cloves pressed garlic and stir.
Step 8- Add 4 cups homemade chicken stock, 1/2 cup white wine, seared mushrooms and seasonings, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s poultry magic, 1/2 teaspoon chef Paul’s vegetable magic, 1/4 or 1/2 teaspoon cayenne pepper, 1 teaspoon freshly chopped thyme leaves, 1/2 teaspoon dried oregano, 1 tablespoons freshly chopped parsley, and 4 bay leaves. Stir all ingredients together and let come to a simmer.
Step 9- Add seared chicken pieces and pan juices. Move them around the liquid to stir. Cover your saucepan with a lid. Let simmer for 25 minutes stirring occasionally.
Step 10- Add 1/3 cup heavy whipping cream. Move the chicken pieces around in the liquid to stir. Cover your saucepan with a lid. Let simmer for 5 minutes stirring occasionally. After the cooking time has ended, turn your fire off. Let cool for 25 to 30 minutes before serving. The mixture will thicken as it cools. For best results, serve the next day so the flavors can settle and increase overnight.
YouTube instructional video
